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Challah · Three-Strand Braid

Three-Strand Braided Challah

A golden, shiny loaf of soft egg bread with a gentle honey sweetness. The three-strand braid is as easy as braiding hair, and leftover slices make outstanding French toast.

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Prep
35 min
Cook
32 min
Total
4 hr 40 min
Serves
12 · 1 large braided loaf
Level
Medium

Ingredients

Dough

  • 4 cups bread flour, or all-purpose, spooned and leveled (500 g), plus more for rolling
  • 2 ¼ tsp instant yeast, 1 packet (7 g)
  • 2 tsp kosher salt
  • ¾ cup warm water, 100 to 110°F (180 ml)
  • ¼ cup honey, 85 g, or 1/3 cup sugar
  • ⅓ cup vegetable oil, 70 g
  • 3 large eggs, room temperature

Egg wash

  • 1 large egg
  • 1 tbsp water
  • 1 tbsp sesame seeds (optional)

Steps

  1. In a liquid measuring cup or bowl, whisk the warm water, honey, oil and 3 eggs until smooth.
  2. In the bowl of a stand mixer, whisk the flour, yeast and salt.
  3. Pour in the egg mixture and mix with the dough hook on low until a shaggy dough forms.
  4. Knead on medium-low until the dough is smooth, shiny and only slightly tacky.
  5. Put the dough in an oiled bowl, cover and let it rise until doubled.
  6. Turn the dough onto a lightly floured counter. Divide it into 3 equal pieces with a bench scraper (weigh them if you can).
  7. Roll each piece into a rope about 16 inches long, a little thicker in the middle and tapered at the ends. If the dough springs back, rest it 5 minutes.
  8. Lay the ropes side by side and pinch them together firmly at the top.
  9. Braid: cross the right rope over the middle one, then the left rope over the new middle one. Repeat, keeping the braid snug but not tight, until you reach the ends.
  10. Pinch the bottom ends together and tuck both ends neatly under the loaf.
  11. Move the braid to a parchment-lined sheet pan. Whisk the egg and water for the wash and brush it all over the loaf.
  12. Cover loosely and let rise until puffy and about 1 1/2 times bigger. Save the rest of the egg wash in the fridge.
  13. About 20 minutes before it is ready, heat the oven to 350°F (175°C).
  14. Brush the loaf with a second coat of egg wash, getting into the cracks of the braid. Sprinkle with sesame seeds, if using.
  15. Bake until deep golden brown and the center reads 190°F on an instant-read thermometer. Lay foil over the top after 20 minutes if it browns too fast.
  16. Cool the loaf on a rack before slicing.

Tip: Brush the egg wash gently in thin coats. Puddles of wash in the creases bake into shiny scrambled egg.

Tip: For a round holiday loaf, coil one long rope into a spiral instead of braiding.

Storage: Wrap well and keep at room temperature up to 3 days. Day-old challah makes the best French toast.

Make ahead: Freeze the baked, cooled loaf wrapped tightly up to 2 months. Thaw at room temperature.

Estimated nutrition per serving: 250 calories · protein 7 g · carbohydrates 36 g · fiber 1 g · sugars 6 g · fat 8 g (saturated 1.5 g) · sodium 320 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.